The Best Potato-Leek Soup

seriouseats.com

Garyplv

An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible.

2 tablespoons unsalted butter

2 large leeks, white and pale green parts only, rinsed and roughly chopped

1 quart (4 cups) homemade or store-bought l ow-sodium chicken stock

2 medium russet potatoes, peeled and cut into quarters (about ¾ pound)

1 bay leaf

Kosher salt and freshly ground black pepper

1 cup buttermilk

½ cup heavy cream

½ teaspoon freshly ground nutmeg

Sliced chives or scallions, for serving

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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